stout

Peppermint Frosted Chocolate Stout Cookies

December 22, 2017 by rachelle 13 Comments

Peppermint Frosted Chocolate Stout Cookies are the most delicious holiday cookie! A soft brownie cookie made with chocolate stout topped with decadent cream cheese frosting and finished with crushed peppermint for the win!

We’re feeling a bit chocolatey over here.

And all things deliciously stout.

I told you how I started drinking beer at the Birdsong anniversary party then came home to bake cookies while watching the snow. There was Coffee Vanilla Beer Pound Cake and Chocolate Mint Stout Crinkle Cookies involved. What can I say. I get creative and ambitious when I start drinking beer and celebrating at 11:00 am.

What? You don’t?

Anyway, these Peppermint Frosted Chocolate Stout Cookies use a modified version of the Chocolate Mint Stout Crinkle Cookies I posted the other day. I couldn’t miss an opportunity to make and share an easy cookie that can be made different ways. Everyone loves saving time and eating delicious cookies!

So, do you have all of your cookies baked and holiday/Christmas/Hanukkah celebration decorations up? It was a challenge in these parts, but we finally got our tree up last weekend while watching the Panthers game. It didn’t magically appear as hoped, but it got done. We even got a fancy light post for out front porch, some lights for the deck, and a GIANT 7 foot light up Santa for the dock. It’s ridiculously hilarious, but totally fun.

I’m not sure you can appreciate how big this guy is from this picture, but his head almost reaches the roof. And while you are looking up – notice the clock. It’s always 5:00 on the dock! Cheers! Happy Holidays!

5 from 6 votes

Peppermint Frosted Chocolate Stout Cookies

Servings 48 Cookies

Author rachelle

Ingredients

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
3/4 cup vegetable or canola oil
1 cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
1/3 cup chocolate stout or chocolate mint stout
8 ounces cream cheese
8 tbsp butter, room temperature
2 tbsp vanilla extract
4 cups confectioners sugar
1 cup peppermint candies or candy canes crushed and broken into medium size pieces

Instructions

Whisk or sift together flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.
Beat in unsweetened cocoa powder until combined.
Add eggs, vanilla, and beer and beat until combined.
Gradually add flour mixture and beat to combine.
Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a tablespoon sized scoop, make small balls (about 1 inch round) and set on prepared baking sheet about 2 inches apart.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
They come out a bit rounded on top, so I just pushed down the tops with the back of a spoon to make them flat to hold the frosting while they were still warm and pliable.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Combine cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add confectioners sugar one cup at a time and beat until smooth.
Using a pastry bag fitted with a tip of choice, fill with frosting and pipe onto cooled cookies.
Top with crushed and broken peppermint or candy cane pieces.
Store in airtight container in refrigerator.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.

Sometime you just need cookies. And beer.

First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.

We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.

I’ll take it and be grateful. Life is fragile, friends. Enjoy it.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
8 tablespoons butter room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup molasses
3 tablespoons bourbon barrel aged stout beer
1 large egg room temperature
1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable

Instructions

Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

You can speed up the chilling process by sticking the dough in the fridge for about an hour
These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
I used Monstro from NoDa Brewing Company in this recipe
I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some

Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO

Bourbon Stout French Onion Soup

January 24, 2017 by rachelle 19 Comments

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout. It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly. Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Go ahead. You know you deserve it. You can have a salad tomorrow.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

2 tablespoons butter
3 onions halved, peeled, and thinly sliced
1/4 cup Russian Imperial Stout or other stout beer
1 10.5 ounce can beef consomme
4 cups beef stock
4 slices baguette
1/2 pound gruyere or swiss cheese shredded

Instructions

Melt butter over medium high heat
Add onions, toss to coat, cover and steam for 4 - 5 minutes
Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
Add consomme and beef stock, stir to combine
Bring to boil, reduce to simmer and cook another 20 minutes
Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
Broil for 4 - 5 minutes or until cheese is melted and bubbly
Serve immediately

NOTES:

I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
This recipe will make 2 large entree servings or 4 small side dish servings
Use as much or as little cheese as you want
Be careful when serving because these are finished in the oven and the bowls will be hot

Creme Brulee Stout Mascarpone Stuffed Donuts

December 22, 2016 by rachelle 5 Comments

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

I wanted a White Christmas.

So I fried up some beer donuts and made it snow.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are. They are some time consuming donuts for sure, but they are by no means complicated. Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer. I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without. I love love love this seasonal Creme Brulee Stout from Southern Tier. If you can get your hands on some you should buy it all and hoard it for yourself like I do. I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

1 1/2 cups whole milk
5 tablespoons butter
2 packets active dry yeast
1/2 cup warm beer
2 eggs lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
4 - 4 1/2 cups flour
1 cup powdered sugar
1 quart bottle of canola oil for frying

For the Filling

8 ounces mascarpone
1 stick butter
3 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons beer

Instructions

For the Donuts

Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
Add beer/yeast mixture
Add eggs, vanilla, and salt
Turn mixer on low and add flour 1 cup at a time until incorporated
Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
Roll dough out to about 3//4 inch thick square on a well-floured surface
Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
Heat oil in a large Dutch oven to 365 degrees
Carefully and in batches add dough to hot oil and fry for about two minutes on each side
Remove from oil and set on a wire rack with paper towels underneath to catch drips
Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
Add powdered sugar 1 cup at a time and beat until smooth
Add beer and mix until combined
Transfer filling to a pastry bag fitted with a round-holed tip
Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts. The amount will vary according to the size of the cutter you use.
Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again. They will puff up like nobody’s business when you drop them in the hot oil
Cream cheese could be substituted for the mascarpone
I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

December 19, 2016 by rachelle 9 Comments

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar is an update to a traditional sugar cookie recipe for a unique and tasty adult treat!

Oops I did it again.

I went a little crazy with the Anderson Valley Brewing Company’s Bourbon Barrel Stout. I just couldn’t help myself. Then I happened to find some Bourbon Barrel Smoked Sugar when I stopped into the Savory Spice Shop to pick up a gift card. Talk about living right. I decided that the delicious Bourbon Barrel Stout and the Bourbon Barrel Smoked Sugar needed to get together and make a Christmas miracle. Then the sugar cookies with the longest title ever came to be.

If you’re looking for a traditional cookie made for adults, then this is for you. And don’t stress if you don’t live near the Savory Spice Shop and can’t get some of this magical sugar. You can order it online or just leave it out and use some good old fashioned granulated sugar.

If you see some of this beer snatch it up. If you happen to find a bottle of their Salted Caramel Porter, I drank the last of mine before I could make a recipe with it – it happens sometimes. So if you could send some my way I’d consider it my own personal Christmas miracle!

Happy Holidays!

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

Ingredients

3 cups flour
1 teaspoon baking powder
1/4 teaspoons salt
2 sticks butter softened, but not melted
1 cup sugar
1 teaspoon vanilla
1 egg
3 tablespoons bourbon barrel aged stout
flour or powdered sugar for rolling dough
2 - 3 tablespoons bourbon barrel smoked sugar

Instructions

Sift flour, baking powder, salt together
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium low until well mixed and light in color
Add egg, vanilla, and beer and mix on low until combined
Add flour a little bit at a time and beat until incorporated
Separate dough into two balls, wrap in plastic, and chill in refrigerator for at least 1 hour or overnight
Preheat oven to 375
Roll dough out on a lightly floured or powdered sugared counter and cut into desired shapes
Transfer shapes to a baking sheet lined with parchment paper spacing them about an inch apart
Bake 8 - 10 minutes or until edges turn a golden brown
Sprinkle bourbon barrel smoked sugar over the tops while still hot from the oven
Cool a couple of minutes on the baking sheet then transfer to a wire rack to cool completely

NOTES:

If you don’t have access to the Bourbon Barrel Smoked Sugar, just skip it or use granulated sugar.
I recommend rotating the pan halfway through the baking process
I have chilled this dough overnight, 1-2 hours, and when I didn’t feel like waiting I stuck it in the freezer for about 45 minutes and they all worked. The colder (but not frozen) the better.
This will make 24 to 30 cookies depending what size and shape you use to cut them

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

December 16, 2016 by rachelle 15 Comments

White Hot Chocolate with Bourbon Barrel Stout Marshmallows is an adult version of a classic winter warmer made with white chocolate and beer marshmallows.

Who wants to faceplant into some White Hot Chocolate and Bourbon Barrel Stout Marshmallows?

As a former Assistant Public Defender, I’m always rooting for the underdog. The forgotten and left behind. I rooted for the Sweet Potato and the Sweet Potato Ale and now I advocate for the white chocolate in which to drown your bourbon barrel stout marshmallows.

The winter and holiday season has everyone making some hot chocolate or mocha coffee to warm up with while sitting by the fire in your cozy fuzzy slippers. I’m here to tell you to put that down right now and turn your attention to some White Hot Chocolate.

Starbucks has nothing on this.

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

Ingredients

For the Marshmallows

1 cup cold beer divided
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup powdered sugar divided
1 teaspoon cornstarch

For the White Hot Chocolate

2 cups whole milk
1 cup white chocolate chips
1 tablespoon vanilla extract
whipped cream optional

Instructions

For the Marshmallows

Combine 1/2 cup beer and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup beer in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attach whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla, whisk another 30 seconds or so
Dust a casserole dish with 1/4 cup powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Combine remaining 1/2 cup of powdered sugar with the cornstarch and sprinkle it all over a large cutting board
Turn marshmallow square onto the prepared cutting board and cut into desired shapes, turning each piece to coat in the powdered sugar once cut

For the White Hot Chocolate

Combine milk, vanilla, and white chocolate chips in a small sauce pan and heat on low until chocolate is melted, stir to combine and make smooth
Pour hot chocolate into cups, top with marshmallow and whipped cream, if using

NOTES:

As always, the recipes using beer are intended for adults only. Please do not give alcohol to minors. This recipe in particular does not have all the alcohol cooked out of it, which is a nice showcase of the flavor of this beer, but not appropriate for everyone.
The marshmallows are sticky, but once you coat all sides with powdered sugar they are easier to handle.
This recipe makes two 1 cup servings of White Hot Chocolate and the amount of marshmallows will vary depending how they are cut

Vanilla Stout Pecan Pie

November 18, 2016 by rachelle 16 Comments

Vanilla Stout Pecan Pie is an updated classic brought to the future with an infusion of some awesome craft beer in the form of a vanilla stout.

I can’t make a pretty pie crust to save my life.

I’m going to go with rustic on this one.

Please do not judge this Vanilla Stout Pecan Pie based on my inability to make those pretty crimps and shapes around the edge. After all, I did put beer in the pie AND the crust for you. Maybe if you have enough you won’t notice?

Although this pie makes no apologies for its ugliness, it does make up for it with flavor. I promise. Put this on your Thanksgiving table and Great Aunt Petunia won’t know what hit her.

However, I do not recommend slamming this pie down on the dining room table because it may make some of the crust fall off, which may or may not have happened here during a lively political discussion. I’m just sayin’….

Vanilla Stout Pecan Pie

Ingredients

For the Crust

14 tablespoons butter very cold and cut into 1/2 inch pieces
3 cups flour
1/2 teaspoon salt
1/3 cup shortening very cold
2 tablespoons sugar
1/4 cups very cold beer - vanilla porter or stout is perfect

For the Pie

1 stick butter 1/2 cup
2/3 cups sugar
2/3 cups brown sugar
1 cup dark brown corn syrup
1 tablespoon maple syrup
1/2 cup beer - vanilla stout
1 tablespoon vanilla bean paste
3 cups halved and chopped pecans
3 eggs

Instructions

Preheat oven to 400

For the Crust

Transfer flour, salt, and sugar in food processor and pulse until combined
Add butter and shortening and pulse until resembles the shape of peas
Slowly pour beer into dough mix and pulse until comes together
Turn out onto a lightly floured surface, knead until it comes together again, divide in half, wrap in plastic, store in freezer bag and freeze until needed - freeze one and use the other
Cover crust with parchment, fill with pie weights or dried beans, and bake for about 25 minutes

For the Pie

In a Dutch oven combine butter, sugar, brown sugar, and maple syrup, bring to a simmer over medium low heat until combined, set aside to cool slightly
Add beer, nuts, and vanilla
Slowly whisk in eggs one at a time
Pour into crust
Cover edges of crust and bake 40 minutes
Remove foil and bake another 10 - 15 minutes or until crust is golden and pie is set
cool on wire rack

NOTES:

I used both chopped and halved pecans, but feel free to use whatever kind you like
I also used a stout that is heavily flavored with vanilla, which comes through in both the pie and the crust. If you are using something with a more subtle flavor, you’ll probably want to compensate with a little more vanilla extract or vanilla bean paste.

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

March 17, 2016 by rachelle 52 Comments

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

Yeah, I went there. But it’s St. Patrick’s Day AND it’s my birthday, so I’m allowed to be totally over the top. In fact, I think it’s encouraged and even required to be totally over the top on your birthday. And since it also happens to be St. Patrick’s Day, I decided beer everywhere is a must.

Now, I know that y’all have seen me use this Creme Brulee Stout in those brownies, and I want to be clear that the fine folks at Southern Tier Brewing are not sponsoring this post or compensating me for putting their delicious beer in everything lately. I just love this beer. It’s just that good. Seriously.

Now that we’ve got the legal stuff out of the way, let’s get back to all things me, my birthday, and this float. My friends and fellow home brewers have been making stout floats for as long as we’ve been brewing. I highly recommend it.

I had the idea to make Creme Brulee Stout No-Churn Ice Cream after I made these brownies and this Mint Chocolate Chip No-Churn Ice Cream. It was like all this ice cream and beer ideas were flying around in my head and collided to explode into the Creme Brulee Stout No-Churn Ice Cream.

Of course I couldn’t stop there. Because why wouldn’t I toss it into some beer. But not just any beer – the beer that is the object of my obsession lately – Southern Tier Creme Brulee Stout.

And the Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream was born.

So it seemed appropriate to share it with you on the day I was born.

Happy St. Patrick’s Day, y’all! Cheers!

P.S. Scroll down to enter the HelloFresh $500 worth of meals giveaway!

[amd-zlrecipe-recipe:157]

Ice Cream recipe adapted from Martha

Here is a list of all my awesome friends participating in the giveaway. Scroll down to enter and good luck!

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Giveaway Courtesy of HelloFresh and Arousing Appetites

Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

June 25, 2015 by rachelle 11 Comments

Obviously I have a thing for cherries lately.

And beer. But that’s not really a new thing, is it? I just haven’t been able to help myself. I keep seeing these big, beautiful bags of cherries everywhere I go! It’s a compulsion or some sort of affliction. Or is it an addiction? I just start grabbing bags of cherries and throw them in my cart like some kind of crazed mad woman.

Do not get in my way lady in the hoveround! I will take you out! Step away from my cherries!

Chris looks at me with the concern of a man standing next to his dangerous wife and is all “what are you going to do with so many cherries?” He also looks like he is contemplating diving under the produce shelves.

And pah-leeze do NOT get me started on my booze in food addictions lately. Seriously, I really really sincerely do have these uncontrollable compulsions to do weird stuff in my kitchen. I grab some food then go down the beer aisle. What? Like that’s unusual? It’s actually a bit more of a regular affair lately because we haven’t had time to brew. Sigh…

Don’t get me wrong. I don’t mean to be hatin’ on store bought beer – so long as it’s legit craft beer made with love. I just love brewing and there is something so exciting and satisfying about tossing a good home brew into whatever dish you happen to be making. It just makes it that much more special.

So this tart came to me in a vision while strolling down the beer aisle with a crazy lady amount of cherries in my cart and a momentary distraction when I had to slap Chris’s hand because he was EATING THE CHERRIES STRAIGHT FROM THE CART. Sorry – I got a tad worked up there.

Anyhoo, I thought about chocolate and cherries, chocolate covered cherries, chocolate stout…it kind of went like that. I also remembered that I also had a crazy lady amount of puff pastry dough in my freezer. What? You don’t? Hey man, don’t judge. You never know when you might need to make a tart.

So this is kind of a knock-off of my Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios.

Yeah. Because I’m ridiculous.

Chocolate Stout Cherry Tart with Honey and Vanilla Goat Cheese

Ingredients

1 12 oz. bottle of chocolate stout craft beer I used Samuel Smith Organic
2 lbs. approximately cherries, washed and pitted, stems removed
1 puff pastry sheet
6 oz goat cheese
1 Tbs. honey
1 Tbs. vanilla bean paste
handful fresh basil

Instructions

Combine chocolate stout and cherries in a large Dutch oven or pot, bring to a boil, reduce heat to medium low and cook until liquid is reduced and thick and cherries are soft, set aside to cool or refrigerate overnight
Preheat oven to 400
Lay puff pastry on a parchment paper lined baking sheet
Cut a 1/2 inch edge around the pastry without cutting all the way through
Using a fork poke holes all around the inside of the edge you just made - the edge will puff up and the inside will not
Spread reduced cherry/beer mixture over the inside square of the puff pastry
Bake 20 - 25 minutes until pastry is golden and puffed around the edges
Remove from oven and let cool
While tart is baking make the goat cheese by combining goat cheese, honey and vanilla in the bowl of a stand mixer fitted with the whisk attachment
Whip until combined and fluffy, a couple of minutes
Transfer the goat cheese mixture to a zip top bag, cut a small piece of the corner (or use a pastry bag) and pipe onto the chocolate stout cherry tart
Garnish with basil leaves

Giveaway and Peach Ale Cherries with Chocolate Stout Whipped Mascarpone on Chocolate Pound Cake

June 17, 2015 by rachelle 33 Comments

It’s Wednesday! Let’s party!

Happy Wednesday, y’all! What a better way to start your hump day than with a boozy dessert and a giveaway?!?!

Let’s put beer in everything! We’ve got cherries reduced in R. J. Rockers Son of a Peach and some Samuel Smith’s Organic Chocolate Stout whipped into the mascarpone. I confess – Sara Lee helped out with the chocolate pound cake.

Do I know how to party or what? Well, me and Sara Lee. Or is that me and my Bobby McGee?

Anyway, it wouldn’t be a party without some swag, right?

There is no special occasion for this giveaway, except who doesn’t like getting free stuff and I love y’all! So when a great group of blogger friends invited me to participate in a Williams-Sonoma gift card giveaway, I said a big “heck yeah!” Enter below and best of luck!

Note: This post is not sponsored by R.J. Rockers, Sam Smith, Sara Lee, or Williams-Sonoma – these are just a few of my favorite things. Not sponsored by Julie Andrews either.

Peach Ale Cherries on Chocolate Pound Cake with Chocolate Stout Whipped Mascapone

Ingredients

4 pounds fresh cherries pitted and stems removed
1 12 ounce bottle peach ale I used R.J. Rockers Son of a Peach
2 tablespoons corn starch
1 8.8 ounce container mascarpone cheese
2 tablespoons heavy cream
1 tablespoon honey
2 tablespoons confectioner sugar
6 tablespoons chocolate stout I used Samuel Smith Organic Chocolate Stout
Prepared chocolate pound cake slices I used Sara Lee

Instructions

Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
Cook until thick and syrupy - I let them go for about 1 hour
Set aside to cool
In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
Beat on medium high until combined and smooth - 1-2 minutes
Add chocolate stout and whip until combined, scraping down sides when necessary
Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries

Recipe note: You do not need 4 pounds of cherries (although they cook down significantly). I like to cook a big pot of fruit compote and freeze it to use in the winter. Obviously there was a lot of cherry mixture left over, but the rest was enough for 4 servings.

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